Best 5 Sunny Poutine Recipes

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Are you craving a culinary experience that takes you on a journey of flavors, textures, and pure comfort food delight? Look no further than the marvelous creation known as Sunny Poutine. This Canadian delicacy has soared to international fame, capturing the hearts and taste buds of food enthusiasts worldwide. In this article, we will embark on a tantalizing quest to discover the best recipe that brings Sunny Poutine to life, a dish that elevates the classic poutine to a whole new level of deliciousness. Get ready to indulge in a symphony of flavors as we unveil the secrets behind creating the perfect Sunny Poutine, an unforgettable dish that will leave you craving more.

Let's cook with our recipes!

CHUCK'S AWESOME POUTINE



Chuck's Awesome Poutine image

Provided by Chuck Hughes

Time 2h

Yield 4 servings

Number Of Ingredients 14

6 to 8 large Yukon gold potatoes
1 tablespoon vegetable oil
1 shallot, minced
1 small clove garlic, minced
4 cups veal stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
2 tablespoons flour
2 cups Cheddar cheese curds* (See Cook's Note)
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying

Steps:

  • Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.
  • In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
  • Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.
  • In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

POUTINE



Poutine image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 14

6 to 8 large Yukon gold potatoes, peeled
1 tablespoon vegetable oil, plus more for frying
1 shallot, minced
1 small clove garlic, minced
2 cups chicken stock
2 cups beef stock
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds

Steps:

  • Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
  • Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
  • Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
  • Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
  • Put the fries in shallow dishes; top with the cheese curds and gravy.

BREAKFAST TATER TOT POUTINE RECIPE BY TASTY



Breakfast Tater Tot Poutine Recipe by Tasty image

Poutine for breakfast? Why not.

Provided by SpongeTowels

Categories     Breakfast

Time 45m

Yield 3 servings

Number Of Ingredients 13

6 egg yolks
1 cup salted butter, melted
1 tablespoon fresh lemon juice
¼ teaspoon salt
cayenne pepper, pinch
1 tablespoon hot water
7 cups cooked tater tots
4 sausages, mild or hot Itallian
6 bacons, strips
2 cups cheese curds
¼ cup green onion, finely chopped
3 eggs, sunny-side or poached
salt and pepper, to taste

Steps:

  • In a high-speed blender jug, add egg yolks, freshly squeezed lemon juice, salt, and cayenne pepper.
  • Melt butter in a microwave or on stove top, until completely melted and very hot to the touch.
  • Using high speed, blend the yolk mixture for 3-4 seconds, then gradually in a thin stream pour the hot melted butter into the blender jug, while it is still running on high speed. Check for desired consistency and taste, adding more salt, cayenne pepper as needed. The sauce will begin to thicken as the hot liquid begins to emulsify with the yolk mixture.
  • Start by making a base with the tater tots, then layer on the shredded cheddar cheese, crumbled Italian sausage, crumbled bacon, sunny-side up or poached egg. Season with salt and pepper to your desired preference, then top with hollandaise sauce and a garnish of green onion.
  • Serve while hot and enjoy.

POUTINE



Poutine image

The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 4

4 cups frozen french-fried potatoes
1 envelope brown gravy mix
1/4 teaspoon pepper
1/2 cup white cheddar cheese curds or cubed white cheddar cheese

Steps:

  • Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

SUNNY POUTINE



Sunny Poutine image

My favorite breakfast turned into a Canadian classic: Poutine! Use your favorite fries and hollandaise recipes to make this your own. I use baked fries; also tastes great on hash browns. This can be eaten for breakfast, lunch, or supper!

Provided by Chef V

Categories     Breakfast Potatoes

Time 50m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package frozen French fries
12 slices bacon
cooking spray
4 eggs
salt and ground black pepper to taste
½ cup prepared hollandaise sauce
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Arrange frozen French fries in a single layer on a baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes; keep warm.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cool enough to handle.
  • Heat a large skillet over medium heat; spray with cooking spray. Crack eggs into skillet; season with salt and pepper. Reduce heat to medium low, cover skillet loosely, and cook until egg whites are firm and yolks are still runny, about 3 minutes.
  • Divide French fries onto 4 plates; sprinkle evenly with crumbled bacon. Drizzle each serving with hollandaise sauce, sprinkle with chives, and top with an egg.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 28.9 g, Cholesterol 306.2 mg, Fat 30.8 g, Fiber 2.1 g, Protein 20 g, SaturatedFat 11.6 g, Sodium 1193.7 mg, Sugar 0.6 g

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the poutine will be. Fresh cheese curds are essential, and you can make your own gravy or use a store-bought one. If using a store-bought gravy, be sure to doctor it up with some spices and seasonings to taste.
  • Cook the fries properly: The fries should be crispy on the outside and fluffy on the inside. You can fry them in oil or bake them in the oven. If frying, be sure to use a high-quality oil like canola or vegetable oil. If baking, be sure to preheat the oven to a high temperature and cook the fries until they are golden brown and crispy.
  • Assemble the poutine carefully: Layer the fries, cheese curds, and gravy in a bowl or plate. Be sure to distribute the cheese curds and gravy evenly so that each bite has a little bit of everything.
  • Serve the poutine immediately: Poutine is best served hot and fresh. The fries will get soggy if they sit for too long, so be sure to eat it as soon as it is assembled.

Conclusion:

Poutine is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover fries and cheese curds, and it can also be made with a variety of other ingredients, such as pulled pork, bacon, or vegetables. No matter how you make it, poutine is sure to be a hit at your next party or gathering.

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